Egg-Filled Biscuit Muffins

Servings12

Time to Cook30 minutes

Time to Prepare15 minutes

Recipe developed for BC Egg by Eggs.ca

These egg-filled biscuit-muffins make a fantastic protein-rich grab-and-go snack!

Ingredients

12 medium eggs
2 ½ cups (625 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
½ tsp (2.5 mL) baking soda
½ cup (125 mL) cold butter, cut into small pieces
1 cup (250 mL) buttermilk
¼ cup (60 mL) finely chopped chives
½ cup (125 mL) shredded Cheddar cheese

Instructions

Place eggs in single layer in saucepan. Cover, by 1-inch (2.5 cm), with cold water. Set the pan over high heat and bring the water to rolling boil. Place tight fitting lid on pan and remove from heat. Let stand for 6 minutes. Drain water and place eggs under cold running water for 1 minute or until cool enough to handle. Peel and set eggs aside.
Preheat oven to 350°F (180°C). Stir flour with sugar, baking powder, salt and baking soda. Add butter and rub into flour mixture, using fingertips, until mealy. Stir in the buttermilk and chives until well combined.
Line muffin tin with large paper liners. Working with wet hands, roll 3 tbsp (45 mL) dough around each hard boiled egg and place in paper liners. Top with cheese.
Bake for 20 to 22 minutes or until tops are golden and spring back when lightly touched. Cool slightly before serving.

Notes

Be sure to use medium eggs for this recipe, as indicated. Large or Extra Large eggs will be too big for the amount of biscuit dough, and you may have trouble stretching it to cover all of your eggs. It is also helpful to pre-portion your dough into 12 even balls or chunks. This will help keep all your biscuit-muffins the same size, to ensure even coverage of your eggs and to make sure they all bake at the same rate.

When choosing your eggs, choose eggs that have been in your fridge a bit longer as older eggs are easier to peel!